Pork and Clams (Carne De Porco Alentejana)
Pork and Clams (Carne De Porco Alentejana)

Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a special dish, pork and clams (carne de porco alentejana). One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Pork and Clams (Carne De Porco Alentejana) is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Pork and Clams (Carne De Porco Alentejana) is something that I have loved my whole life. They are nice and they look wonderful.

Carne de Porco à Alentejana is a traditional Portuguese Pork and Clams dish which originates in part from the Portuguese region of Alentejo. It is a true exemplification of Portuguese cuisine, simplicity, rich flavor, and unique combination of ingredients. This is a delicious recipe served with black olives.

To begin with this particular recipe, we must first prepare a few components. You can cook pork and clams (carne de porco alentejana) using 14 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Pork and Clams (Carne De Porco Alentejana):
  1. Get 650 grams cubed pork
  2. Get 650 grams calms
  3. Prepare 5 potatoes, peeled and cut in cubes
  4. Get 4 garlic cloves, finely diced
  5. Prepare 2 bay leaves
  6. Take coriander, (add according to how much you like the taste)
  7. Prepare 1-2 Tbsp pimento paste
  8. Take 225 ml white wine
  9. Make ready 60 ml olive oil, extra virgin
  10. Take to taste sea salt
  11. Prepare to taste cracked black pepper
  12. Get vegetable oil, for frying potatoes
  13. Make ready pickles in vinegar (diced), OPTIONAL
  14. Take whole olives, OPTIONAL

It's garlicky, with the sweet taste of red pepper, thanks to the addition of Massa de Pimentão. Braised Cubed Pork and Clams, is well know to be one of many Traditional and Popular dishes of Portuguese Cuisine. The clams are typical from Algarve. While the Pork is from Alentejo, both beautiful regions in South Portugal.

Steps to make Pork and Clams (Carne De Porco Alentejana):
  1. Note: If you can't find pimento paste use 2 teaspoons of paprika. The taste won't be exactly the same but it'll be just as good.
  2. Prepare the pork, in a bowl add the diced pork, pimento paste, garlic cloves, salt and black peper (when using pimento I normally omit as its already really salty). Mix everything together well. Then add the bay leaves and add the wine again mix well. Place in fridge and let it marinade at least 4 hours before, preferably leave it marinating overnight. - - https://cookpad.com/us/recipes/368965-pimentao-the-traditional-way
  3. In the morning, place the clams in cold salted water. Change the water a number of times during the day. Just before cooking run the clams a few times under running water.
  4. Next fry the potatoes and place on a tray lined with kitchen roll. When fried set aside covered with foil to keep warm.
  5. Drain the pork from the marinade and reserve the marinade for later.
  6. In a large pot heat the olive oil.
  7. Next add the pork and fry for around 5 minutes. Stir every so often.
  8. Add the marinade into the pot and cook for a further 5 minutes.
  9. Add the clams and cook between 5-10 minutes until they are all open. Discard any that are unopened as they are unsafe to eat.
  10. Remove from the heat and add the coriander, pickles and olives. On this occasion I chose not to add pickles or olives as my fiancée doesn't like neither.
  11. Place the potatoes in a shallow tray and lightly salt.
  12. Next place the pork over the potatoes and lightly mix together.
  13. Then drizzle the sauce over the pork.
  14. Serve immediately.

We reinvented this dish by braising the Pork and Clams in a flavourable mixture combined of wine, lemon juice, tomatoes, onions, olive oil and garlic. This Portuguese Braised Pork and Clams (Porco à Alentejana) recipe gets its flavor from Pimenton de la Vera dulce, fresh clams, and pork shoulder. Get the recipe from Food & Wine. This combination of Portuguese pork and clams, also known as porco Alentejana, is a superbly comforting and oh-so-satisfying dish of marinated pork shoulder and briny clams in a white wine and red pepper sauce. Once the pork is nice and tender, turn the heat up to medium-low and bring it to a gentle boil.

So that is going to wrap it up with this special food pork and clams (carne de porco alentejana) recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!